| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Cajun |
|
1 |
servings |
INGREDIENTS
|
|
Fillets |
| 1 |
|
Lemon ; juice of |
| 1 |
|
Sliced hab or your favorite fresh pod; (sans seeds) |
| 1 |
tb |
A-1 sauce |
| 1/2 |
ts |
Black pepper |
| 1/2 |
ts |
Fresh ginger |
|
|
Enough water to puree |
| 1 |
|
Stick butter; (preferably not margarine, but butter) |
|
|
Salt to taste |
|
|
Favorite chile powder to taste |
INSTRUCTIONS
Here's one that's really good on panfish, never tried it on catfish.
Wash fillets well with two or more rinses of water, then wash again
in salt water.
Pat fillets dry with paper towels, then set back or put back in
fridge. Add the juice of one lemon, one sliced hab or your favorite
fresh pod (sans seeds), a Tbs A-1 sauce, 1/2 tsp black pepper, 1/2
tsp fresh ginger, and just enough water to puree in the blender.
Melt a stick of butter (preferably not margarine, but butter) in the
microwave with above puree until boiling starts. Paint immediately on
fillets with basting brush. Salt to taste and sprinkle with favorite
chile powder to taste, while butter mix is still warm. On well-oiled
grill, grill each side to cook fish completely over medium heat (thin
fillets work well but the chef has to take care not to let it fall
apart). A lot of the flavoring falls off, but less if the fillet is
dry when basted. With panfish it only takes a few minutes, just have
to check for flakiness(sp?) on the catfish. When do we eat??
Posted to CHILE-HEADS DIGEST by Calvin Donaghey
<gdonaghey@bitstreet.com> on May 01, 1999, converted by MM_Buster
v2.0l.
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